Coconut Breaded Chicken Wings with Mango Chili Glaze
- Total Time: 45
- Yield: 10–12 1x
Ingredients
Scale
Slurry:
- 1 tbsp (15 ml) corn starch
- 1/4 cup (60 ml) water
Mango Chili Glaze:
- 500 g frozen mango pieces
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) granulated sugar
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) garlic chili paste
Coconut Dusted Chicken Wings:
- 2 kg Reuven Plain Steamed Chicken Wings
(Product Code 35001 or 35002), thawed - 1 cup (250 ml) all purpose flour
- 1 tbsp (15 ml) salt
- 1 tbsp (15 ml) black pepper, ground
- 2 eggs, whisked
- 1/4 cup (60 ml) milk
- 3/4 cup (190 ml) panko bread crumbs
- 1 cup (250 ml) sweetened shredded coconut
Instructions
- Slurry: In a bowl add corn starch and 1/4 cup of water, stir to a slurry like consistency and set aside.
- Mango Chili Glaze: In a medium sauce pan over medium heat add sugar and 1/4 cup of water, stir and bring to boil. Add mango, soy sauce and garlic chili puree. Remove sauce pan from heat and blend to a puree like consistency.
- Return sauce pan to heat and stir in slurry. Heat until desired consistency is reached and keep warm.
- Coconut Dusted Chicken Wings: Create a three stage breading process.
- Stage 1 — Mix AP Flour with salt and black pepper
- Stage 2 — Mix together eggs and milk
- Stage 3 — Mix Panko breadcrumbs, coconut and thyme
- Deep fry wings after the 3 stage breading process for 5 minutes at 350°F (180°C). Plate prepared Coconut Dusted Chicken Wings on a bed of Mango Chile Glaze.
Notes
Baked Tandoori Chicken Wings
- Total Time: 40
- Yield: 10–12 1x
Ingredients
Scale
Tandoori Marinade:
- 1/2 cup (125 ml) plain yogurt
- 1 lime, juice and zest
- 1 tbsp (15 ml) garam masala
- 4 cloves garlic, finely minced
- 2 tbsp (30 ml) fresh ginger, minced
- 1 tsp (5 ml) dry ginger powder
- 2 tsp (10 ml) cayenne powder
- 1 tsp (5 ml) ground nutmeg
- 2 tsp (10 ml) fenugreek, toasted
- 1 tbsp (15 ml) salt
Assembly:
- 2 kg Reuven Fully Cooked Plain Steamed Chicken Wings
(Product Code 35001 or 35002), thawed
Instructions
- Tandoori Marinade: In a large bowl combine all ingredients.
- Assembly: Add thawed Plain Steamed Chicken Wings to Tandoori marinade mixture and toss. Cover and place in the refrigerator overnight.
- Preheat Oven to 425°F (220°C). Lay chicken wings on a parchment paper lined baking sheet and bake for 18-20 minutes, turning halfway. Bake until desired colour is achieved.
Notes
White Chocolate and Cardamom Bread Pudding
- Yield: 8–10 1x
Ingredients
Scale
- 2 eggs
- ½ cup brown sugar
- seeds from 6 cardamom pods,
 crushed
- 2 cups whipping (35%) cream
- 2 cups whole milk
- 4 cups bread cubes from Raisin and 
Walnut Ciabatta Miche (day-old)
- 2 oz white chocolate, chopped
- 1/3 cup almonds, chopped

Caramel Sauce:
- ½ cup + 2 tbsp heavy cream
- 2 tsp finely grated fresh ginger
- 1 cup sugar
- 1 tsp fresh lemon juice
Instructions
- In a large bowl, beat eggs, brown sugar and cardamom seeds. Stir in cream and milk. Add bread cubes and mix well.
- Preheat oven to 350°F. Transfer mixture to a 9″ square cake pan or 10—12 four-ounce ramekins. Sprinkle with white chocolate and almonds.
- Bake in 9″ pan for 55—60 minutes or bake in 10—12 four-ounce ramekins for 20 minutes. 
Serve piping hot or warm. If you prefer your pudding on the sweet side, try adding a little of our favourite caramel sauce.
Carmel Sauce
- In a small saucepan, simmer ½ cup of the heavy cream with the ginger for about 10 minutes. 
Set aside.
- In another small heavy saucepan, cook the sugar with the lemon juice over low heat, stirring frequently, until the sugar caramelizes to a light brown colour, 10—15 minutes. Stir in the remaining 2 tbsps of heavy cream. Remove from heat.
- Strain the cream into a bowl and whisk in the caramel until smooth. Serve warm.
Notes
Sweet Sesame Soy Grilled Salmon
Packing a sweet and zesty punch of flavour, this Asian-inspired marinated and grilled salmon entrée is ideal served over jasmine rice with steamed edamame and garnished with enoki mushrooms.
- Yield: 6 1x
Ingredients
Scale
- 6 (4 oz each) High Liner Signature Atlantic Salmon Portions
- ½ cup (125 mL) sesame oil
- ½ cup (125 mL) low sodium soy sauce
- ½ cup (125 mL) honey
- 1 tbsp ( 15 mL) hot chili flakes
Instructions
- Whisk together sesame oil, soy sauce, honey and chili flakes. Lay salmon in single layer in insert pan; pour in half of the marinade, turning fish to coat. Let marinate for 30 minutes.
- Grill presentation side of the salmon; transfer salmon, grilled side up, to parchment paper-lined oven tray. Refrigerate until service time, if not using right away.
- When ready to serve, brush salmon with some of the reserved sesame soy mixture; bake in preheated 400°F (200°C) oven to finish cooking.
Notes
